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Qing Fu Ecological Fish Farm (Zhonghua Liangjiang Chun Cheng Chun Ming Yuan Branch)

火锅 · ⭐ 4.5

No. 155, Yusong West Road, Yubei District, Chongqing Zhonghua Liangjiang Spring City, Jiangbei District

Dishes

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  Braised Assorted Dishes

  A mixed platter of braised meats and vegetables in a savory sauce, popular as a cold dish in Chinese cuisine.
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  Dry-Braised Frog

  A Sichuan dish featuring frog cooked with spices and sauce until tender, known for its rich, spicy flavor.
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  Dry-Braised Carp

  A classic Sichuan dish featuring carp cooked slowly in a savory sauce until the broth thickens, resulting in tender fish with rich flavor.
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  Sautéed Pepper Preserved Egg

  Sautéed Pepper Preserved Egg is a Chinese dish made with preserved eggs and chili peppers, stir-fried with seasonings. It has a fresh and fragrant taste with a slight spiciness and salty flavor.
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  Ox Tail

  Beef tails are blanched, then simmered with ginger slices and green onions until tender, yielding a rich broth. Main ingredient is beef tail, seasoned with basic spices.
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  Steamed Crab in Wine

  Steamed crab is a cold dish made from fresh crabs marinated in a brine of yellow wine, soy sauce, sugar, ginger slices, and scallions for several hours to absorb the flavors.
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  Cilantro Beef Salad

  Cilantro beef salad is a cold dish made with cooked beef and fresh cilantro. Thinly sliced or diced beef is mixed with washed and drained cilantro, then seasoned with soy sauce, vinegar, garlic, chili oil, and more. Simple to prepare, it emphasizes freshness and balanced flavor.
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  Spicy Crab

  Spicy crab is a dish made primarily with crabs, stir-fried with seasonings such as chili peppers, Sichuan peppercorns, ginger, garlic, and green onions. First, the crabs are cleaned thoroughly, then stir-fried together with the seasonings so that the crab meat absorbs the spicy and fragrant flavors.
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  Spicy Chicken Cubes

  Spicy chicken chunks are made with chicken, usually thigh or breast meat cut into pieces, marinated, then fried or stir-fried until golden. Added chili, Sichuan pepper, ginger, and garlic for a spicy, numbing, savory flavor.

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